Press it dry and coat it in a little cornstarch. Pressing squeezes out the water that keeps tofu from crisping, and a thin cornstarch coat forms a shell that fries or roasts shatteringly crisp — skip either and you get pale, soft cubes.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook20 min
Makes4 servings
CuisineAsian
Cost$
Vegan
Contains gluten · soy
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Firm tofu
Firm or extra-firm, pressed dry and cubed. A fresh craft tofu has the best texture.
Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.
Can you freeze Crispy Tofu? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Crispy Tofu ahead of time? — Prep ahead
Best fried to order — the crunch fades if it sits. Do the breading or shaping ahead and cook it fresh when you serve.
Is Crispy Tofu gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
Is Crispy Tofu vegan? — Yes
Yes — no meat, seafood, dairy, egg, or honey in it as written.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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